Caramelized Onion, Goat Cheese and Herb Pie

caramelized onion goat cheese and herb pie on a wooden surface with pie server

Caramelized Onion, Goat Cheese and Herb Pie ~ this kind of French inspired tart filled with veggies and a light custard of egg, milk and cream is great for brunch, lunch, or a light supper.

caramelized onion goat cheese and herb pie on a wooden surface with pie server

You can use whatever fresh herbs you’ve got around, just make sure to chop a big heap of them, since they give this quiche its character. I could have added some of the leftover ham that’s sitting in the fridge, but I decided to keep the focus on the tangy cheese and fresh herbs this time.

Caramelized Onion and Goat Cheese Pie

I used Martha Stewart’s No Fail Crust. I’m happy to say this recipe has completely cured me of my crust-making phobia. It’s easy to roll out and it always turns out flaky and perfect whether I’m using it baked or unbaked. Isn’t that just like Martha.

caramelized onion goat cheese and herb pie with server on a wooden surface
Quiches are probably my favorite go to meal when I’m looking for easy comfort food that I can throw together from just about anything in the fridge.

This one is super versatile because you can use pretty much any type of cheese or herb you like. Feta would make it extra tangy.

Caramelized Onion and Goat Cheese Tart is the perfect light summer meal

I’ve got a special love for fresh herbs, and I love to make them the star of my recipes. Try my Savory Herb Shortbread, or my Chicken with Cracked Olives and Herbs. I share an interesting method for drying herbs in this post ~ How to Dry Herbs in the Microwave.

3.35 from 46 votes

Caramelized Onion, Goat Cheese and Herb Pie

Author Sue Moran


crust (this recipe makes 2 crusts, so you can freeze half of the dough for later)

  • 2 1/2 cups flour
  • 2 sticks unsalted butter cold and cut in pieces
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup ice water more if necessary


  • olive oil
  • 1 onion halved and thinly sliced
  • 4 eggs beaten
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • heaping 1/2 cup mixed freshly chopped herbs I used parsley, rosemary, thyme and sage
  • 6 to 7 oz goat cheese
  • salt and fresh cracked pepper


  • To make the crust: put the flour salt and sugar in a processor and pulse to combine.
  • Add the pieces of butter and process until grainy.
  • While pulsing, add in the ice water, starting with 1/4 cup, just until the dough holds together when pressed between your fingers.
  • Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.
  • Cut the amount in half, shape into disks, and wrap each disk in plastic.
  • Refrigerate for 2 hours before rolling out one of the disks for this tart.
  • For the tart: set the oven to 350F
  • Coat the bottom of a large saute pan with olive oil and cook the onions on medium low until they are soft and caramelized. Rearrange them in the pan occasionally so they cook evenly and try not to let them brown. This can take 1/2 hour or more. Set aside to cool.
  • Mix the beaten eggs, milk and cream in a bowl. Add in the herbs, and season with salt and pepper.
  • Crumble the goat cheese and spread out evenly on the unbaked crust.
  • Top the cheese with the onions and season with a little more salt and pepper.
  • Pour the milk mixture into the crust and even out the herbs across the top.
  • Bake for about 45 minutes until browned and set.
  • Serve warm, cold, or at room temperature.

Cook's notes

You can make this pie ahead and freeze it if you like.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Make it with readymade pie dough ~ you can roll the dough out thinner to fit your tart pan, or use a pie plate, but don’t use a deep dish.
  • Make it with sweet onions ~ like Vidalia or Maui.
  • Make it ahead ~ the whole quiche can be frozen. Bake it, cool it completely, and then wrap well with a freezer proof plastic. It will last up to 6 months in the freezer.


don’t forget to pin this caramelized onion, goat cheese, and herb pie!

Caramelized Onion, Goat Cheese and Herb Pie ~ a French inspired tart filled with veggies and a light custard of egg, milk and cream is great for brunch, lunch, or a light supper.  #quiche #tart #homemade #dinner #brunch #goatcheese #sweetonion #caramelizedonions #tart #savory #fromscratch #pie #piecrust #herbs

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  • Reply
    October 29, 2019 at 10:31 pm

    Hi! I made with feta, and no crust, cut the back time down to 35 min due to the crustless adaptation, and it was almost perfect. Next time, maybe shave 3-5 min off the cooking. it was also in a small cast iron pan which possibly shortened the need for cook time. Truly delicious, shared with neighbors, who loved it. Much appreciate the recipe and will try again with goat cheese as directed, and take out of the oven a few minutes earlier due to no need to bake a crust.

  • Reply
    November 8, 2018 at 12:10 pm

    Can you use a pastry/phyllo dough crust instead for a quicker recipe?

    • Reply
      November 8, 2018 at 12:51 pm


  • Reply
    June 30, 2018 at 12:00 pm

    Do you think it would be possible to assemble the quiche the night before and then bake it in the morning? Thanks!

    • Reply
      June 30, 2018 at 12:45 pm

      You could get all the elements ready the night before, but assemble and fill in the morning, Dani, so the crust doesn’t get soggy.

      • Reply
        June 30, 2018 at 8:23 pm


        Thanks for the quick response! So excited to make this for friends and family tomorrow!

  • Reply
    Victor Diaz
    March 23, 2017 at 10:48 am

    What size tart pan did you use? 9 or 11 inch?

    • Reply
      March 23, 2017 at 11:28 am

      This is for a 10 or 11 inch tart pan, Victor.

  • Reply
    January 13, 2015 at 3:26 pm

    If you make this up ahead of time, what is the best way to reheat it?

    I’m making this (it’s in the oven now) for the first time and I don’t have a tart pan so I am using a glass pie pan. But next time I make it I’ll use a tart pan. How do you remove it from the tart pan?

    • Reply
      January 13, 2015 at 3:31 pm

      I used a tart pan with a removable bottom, Julie, like this one:
      As for reheating, you can use a microwave for individual pieces, or probably put the whole thing in a low oven until hot.

      • Reply
        January 13, 2015 at 4:06 pm


        AFTER I left my question is when I went and looked at tart pans. I feel silly. I will try your suggestion on the reheating.

        • Reply
          January 13, 2015 at 8:27 pm

          No question is silly Julie, I should have specified it!

      • Reply
        January 15, 2015 at 4:42 am

        Just so you know, I made this, and it was delicious. I’d like to get a set of smaller tart pans, make them ahead, and then freeze them.

        How would this affect the cooking time, do you think?

  • Reply
    December 30, 2011 at 12:13 am

    I have missed so many of your Christmas posts and I can see you have been cooking and baking up a storm. I am absolutely making this….I think i have everything I need right now. your step by step photos are gorgeous and then the last two…hand me a fork, please!

  • Reply
    Bianca @ Confessions of a Chocoholic
    December 28, 2011 at 3:22 am

    I love the idea of leaving this on the counter for all-day grazing. I actually have never made my own pie crusts, but I do love Martha Stewart’s recipes and I am not surprised her pie crust is delicious!

  • Reply
    From Beyond My Kitchen Window
    December 28, 2011 at 2:42 am

    This looks mouthwatering. Goat cheese gives egg dishes just the right amount of tang.

  • Reply
    Louise @ cosmetic bee
    December 28, 2011 at 1:18 am

    Thank you for Martha’s pie crust recipe and the quiche recipe! I use Nigella’s pie crust recipe, which is similar except it does not include salt or sugar, and it includes an egg. However, when I am feeling really exhausted (which is often), I use the ready made Tenderflake crusts from the supermarket.

  • Reply
    December 28, 2011 at 1:03 am

    This quiche looks fantastically amazing! Great post!

  • Reply
    Ocean Breezes and Country Sneezes
    December 27, 2011 at 5:57 pm

    OMG, this looks delicious! You can always rely on Martha!

  • Reply
    December 27, 2011 at 4:46 pm

    I always come in the morning to begin my day with joy looking at those beautiful photographs….and today I’d like to come for brunch!
    Always a treat reading and viewing.

  • Reply
    December 27, 2011 at 4:26 pm

    I love dishes like this-ones that are good for any meal. I especially love goat cheese. Your crust looks perfect.

  • Reply
    Tricia @ saving room for dessert
    December 27, 2011 at 4:12 pm

    Fantastic! I have a tart recipe in my pile to make but may have to change it out for this one! Yum. Beautiful meal any time of the day. Have a happy New Year!

  • Reply
    Marina {Yummy Mummy)
    December 27, 2011 at 3:26 pm

    This looks so perfect. I love Martha’s crust too 🙂

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